Lomo saltado


You'll need

600 gm beef bones 3 vine-ripened tomatoes, scored 2 tbsp olive oil 400 gm beef tenderloin, sliced across the grain into strips 5 golden shallots, cut into wedges 1 garlic clove, finely chopped 60 ml (¼ cup) soy sauce 2 tbsp white wine vinegar ½ aji amarillo (see note) 1 tbsp coarsely chopped coriander To serve: steamed rice

Method

  • 01
  • Preheat oven to 200C. Spread beef bones in a roasting pan and roast, turning occasionally, until golden (1 hour). Transfer to a large saucepan, just cover with water, then bring to the boil over high heat and skim the scum from surface. Reduce heat to low and simmer until well flavoured (4-6 hours). Strain stock, reserve 250ml and freeze remainder for another use. Stock will keep frozen for 3 months.
  • 02
  • Blanch tomatoes until skin splits (10-20 seconds), refresh in iced water, then peel, cut into wedges and set aside.
  • 03
  • Heat 1 tbsp oil in a wok over high heat until smoking, add beef and stir-fry until browned (1 minute). Transfer to a plate and set aside.
  • 04
  • Return wok to heat, add remaining oil and shallot and stir-fry until just tender (1-2 minutes), then add tomato and stir-fry until just tender (1-2 minutes). Return beef to pan with garlic and stir-fry until combined (10 seconds). Add soy sauce, vinegar and reserved beef stock, and stir to combine. Scatter chilli and coriander over and serve hot with steamed rice.

Note Aji amarillo chillies are hot orange-yellow chillies used in much Peruvian cuisine, available bottled from Tierras Latinas en Australia or substitute bottled jalapeños.


This stir-fried beef dish, served with steamed rice, is an example of Peru's chifa cuisine - a style of Chinese-influenced cooking developed by early Chinese immigrants using Peruvian ingredients when their usual ingredients weren't available - Peking duck served with purple corn tortillas instead of the usual pancakes, for instance. This recipe was inspired by the version served at Lima restaurant Astrid y Gastón.


At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Spicy shiraz.

Featured in

Jan 2013

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Steak with sweet and sour beetroot and horeseradish creme fraiche

recipes

Roast snapper with mandarin and fennel sauce

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

recipes

Deep-fried chicken with finger-lime sauce

Soy-roast duck with mandarin

recipes

conversion tool